Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.
Morton's the Steakhouse Restaurant Recipe
1 tablespoon unsalted butter
2 1/2 tablespoons Spanish onion, diced
1 1/4 tablespoons red bell pepper, diced
1 1/4 tablespoons green bell pepper, diced
2 1/2 tablespoons chicken base
3 1/2 cups hot water
1/4 pound long grain rice
1 teaspoon chooped chopped parsley
Preheat the oven to 400 degrees.
In a small saute pan, melt the butter over medium heat. Add the onion and peppers. Suate for about 5 minutes, or until the vegetables soften.
In a large bowl, dissolve the chicken base in hot water. Transfer to a 1 quart casserole and add the rice and sauteed vegetables. Bake, uncovered, for about 30 minutes, or until the liquid is absorbed and the rice is tender. Garnish with the chopped parsley and serve.